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Chile Cornbread Casserole
Chef:  Treva Gangwish - Wood River, NE          Category:  Side Dishes

1 (8 1/2 oz.) package cornbread mix
1 (4 oz.) can chopped green chiles, undrained
1/8 teaspoon sage
1/4 teaspoon taco seasoning
1/4 teasp oregano
1 cup mayonnaise
cup 1 sour cream
1 cans chili beans, drained
envelope ranch salad dressing mix 2 (15 oz.)
2 (15 oz.) cans whole kearnel corn, drained
medium 3 tomatoes, seeded and chopped
1 medium green pepper, seeded and chopped
1 cup green onions, chopped
12 bacons strips, cooked and crumbled
2 cups Cheddar cheese, shredded

Directions: Prepare corn bread according to directions. Stir in chiles, sage, taco seasoning and oregano. Spread in a greased 8x8 inch square pan. Bake at 400°F for 20 to 25 minutes or until lightly browned. Cool. In a small bowl, combine the mayonnaise, sour cream and dressing mix and set aside. Crumble half of the cornbread into a 10x14x2 inch dish. Layer with half of the beans, corn, tomatoes, green pepper, onions, bacon, dressing mix and cheese. Repeat all layers in the same order. Garnish with thin rings of green onion tops. Cover with plastic wrap and refrigerate overnight or until ready to serve.

Notes: I sometimes add 1/2 cup thick and chunky picante sauce to the mayonnaise mixture.